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Archive for the ‘Main Dishes’ Category

This one is at M’s request. He used to make it for us before I was GF and this is the first time I am trying to do it GF. It is in the oven as I type and it smells delicious so I am hoping it is good.

Here is the recipe I used:

I adapted a non GF recipe to GF, thank you dine and dish!: http://dineanddish.net/2009/03/what-is-comfort-recipe-tuna-noodle-casserole/

I also adapted it to fit my pantry. I didn’t have the right sizes so I winged it.

1/2 cup of cooked peas

12oz can of Tuna, drained

A little more than half a bag of Tinkyada fusili – read about 8 oz (not my favorite shape, but seemed like it would hold up well)

1/2 cup of milk

1 12oz box of Pacific Natural Cream of Mushroom Soup

1/2 cup of crushed potato chips (that’s all I had, if I had more I would have put a cup)

1/4 tsp garlic powder

1/4 tsp onion powder

pinch of seasoned salt and a pinch of pepper

You can change all the measurements for the spices, this was my initial go.

Cook Pasta according to package.

Cook Peas.

Preheat oven to 375°C

Combine cooked peas, tuna, cooked pasta, milk, cream of mushroom soup, garlic powder, onion powder, seasoned salt and pepper in a bowl. Transfer to a buttered casserole dish. Sprinkle potato chips on top as evenly as possible. Bake in oven for 25 minutes.

UPDATE: Hardly any left after one day. Yummmmy in my tummy!

 

Addendum: I made this again this week. I used almond milk, which worked perfectly. I also used two slices of bacon which I cooked until very crispy and then crumbled it into the pasta, tuna, soup mixture. M’s eyes told the whole story. It was perfection! So you can try that variation if you like 🙂

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I didn’t make this up, as per usual, this is the link to the original recipe. OK, OK I know I was supposed to be using pecans, but I have a bad habit about not checking what I have in the house and ASSuming that I have all of the ingredients on hand. I also didn’t measure the syrup or the nuts and had 6 chicken breasts to make instead of 2 or 3 as the recipe was calling for.

Anyway….Gluten Free cooking and eating has gotten easier and more second nature over the past bunch of months. I have been a terrible slacker and not posted anything. Some really good food has come out of that time too. I will try to post a blog with whatever pictures I can find of the food I have made in the recent past.

Babbling again…..so let’s get to what I think of the chicken I just made. Mine is a little dry probably because I don’t folow instructions well, but it is delicious. This is totally a win and I will be making it again, with walnuts, or next time maybe I will actually have pecans 🙂 Who knew light pancake syrup on chicken would totally rock my socks ? Not this chick….off to the next idea. Till then. xo

No pictures on this one until I find my card reader…..grrr – FOUND IT!

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Meat and Potatoes…..I think there was a mistake and I was supposed to be a guy. Look at this meal, in all fairness I only ate the steak, skins and some peas in that one sitting; the casserole I have saved for another time. I didn’t take any pictures while cooking but my final pictures are so awesome I can’t contain myself.

I had been craving potato skins for what seemed like weeks. It had to be done. They aren’t the most healthy thing I have made but I baked them so they definitely aren’t as bad as the ones you would get in a restaurant.

I used this recipe: http://simplyrecipes.com/recipes/potato_skins/

Went by the letter of the recipe, so there are no changes or tweaks to post. They were, fabulous! Perfect texture, and mouth watering.



So now I had to figure out what I wanted to do with the scooped out insides. I followed along the same theme so I could split my supplies between the two recipes. Instead of having to buy additional other ingredients I just bought a larger amount of the ingredients I was already using. yay!

Recipe Link: http://www.food.com/recipe/twice-baked-potato-casserole-26043

I used way less sour cream, bacon, cheese and added dried chives to the sour cream layer.  I was using the scooped out insides of 5 large potatoes instead of 6 whole potatoes. I wasn’t sure how to alter the recipe for that but I figured recipe or not if I threw bacon, sour cream, chives, potato and cheese together it would be delicious no matter what. I haven’t tried that one yet because I had the skins and steak, but from the looks on M and Mom’s faces when they took their first bite it is pretty damn delicious!!!

I LOVE hanger steak. It is by far my favorite steak ever. I don’t have a knack for cooking steak especially when in a rush and in pan on the stove. I am for sure not giving any tips on how to cook meats, one day I hope to get to the point where I am way more comfortable with it. So, although it isn’t gorgeous it did still taste wonderful!!

Here is my whole meal together:

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